Sweet & Sour Potatoes

My late aunt used to make this delicious dish whenever I visted her. It has just that right bit of sweetness, tartness, sourness and pungency. Really simple to whip up, it's the perfect vegan meal for a busy weeknight.

Ingredients

3 big potatoes, peeled and chopped into mid sized chunks
1 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds (extremely nutritious and used extensively in Ayurveda. Read about their benefits online) and here's another great recipe
1/4 teaspoon  asafoetida (good for digestion. Protects against flatulence)
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teacup coconut grated (fresh or desiccated). Make sure it is fine. If not grind it with a little water.
1/2 teaspoon seedless tamarind pulp
1 teaspoon jaggery grated
Salt to taste
5 teacups water
1 teaspoon sunflower oil

Method

Heat a deep bottomed vessel on low.

Add oil and once hot, add the mustard seeds, asafoetida, fenugreek seeds.

Next add the potato chunks, turmeric and red chili powder.

Stir fry for a minute.

Add 3 teacups water, a little bit of salt and cover.

Allow the potatoes to cook for about 12 minutes or so.

Take off the cover and add the coconut, jaggery and tamarind pulp. Add some more water at this stage (about 1 teacup)

Cover and allow the potatoes to cook.

After about 10 minutes, check. If too dry, add  a cup of water. The consistency should be semi-thick without being too watery.

Adjust the salt and serve with rice or rotis or phulkas and a lime/mango pickle at the side.

Enjoy.